Shaoxing Wine

Char Siu is a Cantonese style of barbecued pork known for its distinctive red glaze and sweet-savory flavor. It is a popular dish in southern China and overseas Chinatowns, often served as a main dish or used as a flavorful ingredient in other dishes. The signature taste comes from a marinade of honey, five-spice powder, hoisin sauce, and fermented red bean curd.

Kung Pao Chicken is a spicy, stir-fried dish from Sichuan cuisine featuring diced chicken, peanuts, and chili peppers. It is renowned for its bold flavors balancing sweetness, heat, and savory notes, emblematic of Sichuan's culinary tradition.

Chongqing Spicy Chicken is a bold and fiery dish from Sichuan cuisine, characterized by crispy fried chicken pieces drenched in a fragrant, numbing chili-oil sauce. This dish highlights the signature Sichuan flavors of mala (numbing and spicy), combining Sichuan peppercorns with dried chili peppers to create a unique sensory experience. It is a popular dish that reflects the vibrant street food culture of Chongqing city.

Tea-Smoked Duck is a flavorful Sichuan dish known for its aromatic smoky taste imparted by tea leaves and spices. This dish embodies the bold, complex flavors characteristic of Sichuan cuisine and holds a special place in Chinese culinary tradition as a festive and celebratory entrée.

Lobster with Ginger and Scallion is a classic Cantonese seafood dish renowned for its delicate balance of fresh lobster sweetness enhanced by the aromatic sharpness of ginger and the mild pungency of scallions. This dish exemplifies Cantonese culinary principles of freshness and subtle seasoning, often enjoyed during festive occasions and banquets.